*disclaimer* The whipped topping is heavy cream. When we say “dairy free” we’re talking pie filling. Totally.
We have one in the house who has on occasion some dairy issues. So we thought we’d play around with some recipes online and see if any dairy free works. We slightly modified this recipe from Food.com (http://www.food.com/recipe/pumpkin-pie-and-dairy-free-too-191098) It’s not super sweet which is why I really liked it.
1 unbaked 9-inch pie shell
1/2 cup brown sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon powdered ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 cups canned mashed cooked pumpkin
1 cup almond milk
Whip eggs until frothy. Beat in sugar, then spices and salt. Add pumpkin and almond milk (soy works too) and beat until well blended and smooth. Pour mixture into pie shell.
Bake at 450F for 10 minutes, then reduce heat to 350F and bake for 30 minutes. Cool and cut and enjoy!